Chicken Parmesan Spaghetti Squash

Join me in devouring one of my favorite healthy recipes out there. This delicious combination of roasted spaghetti squash, chicken, cheese and marinara sauce will leave you and your best Italian friends begging for more.

I have always loved Chicken Parmesan….but not always loved the calories it packs on. And after the Holidays I certainly don’t need any extra calories. The New Year always has me trying to think of ways to make my dishes healthier without losing the great taste that makes me love that dish. Well, I can honestly say that I would prefer this over a bowl full of pasta any day…..diet or no diet.

We have been experimenting with spaghetti squash lately because it is so healthy for you and tastes absolutely delicious. Plus, if you are on Weight Watchers remember that spaghetti squash is 0 points as opposed to pasta which is —– well, a lot of points! SCORE. Save your points for some sea salt dark chocolate at the end of your day 🙂

I was intimidated at first because I have not cooked much with spaghetti squash. It is so easy. It looks gourmet but it is a super easy recipe that is low calorie, low carb, packed with vitamins and more importantly, DELISH! So, go get your spaghetti squash right now so you can try this amazing recipe. It makes for great leftovers as well. Sometimes it’s nice to come home on a cold night and just snuggle up to the fire. I always make sure I have leftovers when I make this. Trust me, you will love it and on a cold night it will warm you right up.

Chicken Parmesan Spaghetti Squash

Yield:4 servings

Prep Time:20 mins

Cook Time:40 mins

Total Time:1 hour

Join me in devouring one of my favorite healthy recipes out there. This delicious combination of roasted spaghetti squash, chicken, cheese and marinara sauce will leave you and your best Italian friends begging for more.

For the spice mixture:

For the squash:

4 cups marinara sauce

8 oz fresh mozzarella

Grated Parmesan Cheese

Italian seasoning

Vegetable Oil for frying

Directions:

Preheat oven to 375 degrees.

With a sharp knife, slice the squash in half. If the squash is too tough – puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half – following the dotted line.

Scoop out the seeds – brush with oil, salt, and pepper, – and roast face down in a preheated oven for 35-40 minutes, until a fork can easily pierce the skin.

Meanwhile, slice the chicken breasts into strips.

Mix Spices together in a small sealable bag. Add 1 tablespoon of the spices, flour, cornmeal, and bread crumbs to a medium sized bowl. Set aside. Store remaining spices.

Transfer beaten eggs to a medium bowl. Set aside.

Coat each chicken strip with the flour mixture, then egg, and then back in the flour mixture.

Pour enough vegetable oil in to a medium-large skillet so that it is 1/4-inch deep and heat over medium high heat. Fry the chicken strips (in batches if necessary) until golden brown on both sides and cooked through. Set aside on paper towels to drain oil.

Once the squash is out of the oven, let cool for about 10 mins. Flip over and shred the inside of each squash so that the spaghetti strands are loosened. Be careful not to poke a hole in the skin of the squash.

In each spaghetti squash half: pour 1/2 cup marinara sauce over shredded squash. Top with chicken strips, then 1/2 cup more marinara, and finish with mozzarella and parmesan cheese, and a pinch of Italian seasoning. Return to the oven to bake for 10-15 minutes until the cheese has melted. Enjoy!